Gobi Manchurian

Gobi Manchurian is an Indo Chinese starter. People
of all age will love to have this at any time. And the recipe for this yummy dish follows. The ingredients list may look lengthy but the process is easy.

Gobi Manchurian

YIELD:
6 SERVINGS

Ingredients:

For
fritters:

Cauliflower – 1 med (Break to small florets)

Maida – 1 cup

Corn flour – ½ cup

Salt – as required

Light soy sauce – 1 tbsp.

Finely grated Fresh ginger – 11/2 inch

Green chilli paste – 1 tsp.

Garlic paste – 1 tbsp.

White pepper powder – 1 tsp.

Oil – to fry

Water – to make a thick batter

For
sauce:

Finely grated Garlic – ½ cup

Finely grated Ginger – 1/3 cup

Onion – 1 medium

Green chilli – 7

Red chilli sauce – 1/3 cup

Spring onions – 2

Dark soy sauce – 3 tbsp.

Sugar - 3/4 tsp.

Tomato puree (or) Ketchup – ½ cup

Oil – 3 tbsp.

Corn flour – 1 tsp.

Salt – as required

Method:

Cook cauliflower in salted water for a couple
of minutes. Drain and keep aside.

In a bowl combine all ingredients for the
fritters except oil.

Heat oil in a pan.Dip drained florets in the batter and fry in oil until
golden brown. Let it cool.

Now for the sauce chop onions and chillies finely.

In a bowl mix together tomato ketchup/puree,
chilli sauce, soy sauce, sugar, salt and 1 cup of water. Set aside.

Heat oil in a wide pan. Add ginger, garlic
and stir fry on high flame for 4 minutes. Ensure it doesn't burn.

Add white part of spring onion and onion. Fry
until onions are translucent.

Add the sauce mixture and simmer for 3
minutes.

Mix corn starch with 2 tbsp water and add it
to the pan. Simmer for 1 minute.

Now add cauliflower and cook on high flame
tossing frequently until all sauce coats on the florets.

Once it sizzles put off the stove and garnish
with the green part of spring onions.